Simple Vegan Butter Chickpea
Vegan butter chickpeas. A plant-based version of butter chicken! This simple recipe is made mostly with pantry ingredients in just around 30 minutes. Serve it with rice for a delicious and comforting meal.
Servings 4
Ingredients
- 2 tablespoons vegan butter
- 1 medium yellow onion, diced
- 2 large garlic cloves, finely minced
- 2 teaspoons fresh ginger, finely minced
- 1 tablespoon garam masala
- 1/2 tablespoon cumin, ground
- 1 teaspoon chili powder
- 1 19oz (540ml) can chickpeas, drained and rinsed
- 1 14oz (400ml) can full-fat coconut milk
- 1 5.5 (156ml) can tomato paste
- 1/2 teaspoon salt
- Squeeze of lime juice (optional)
- Cilantro, for serving (optional)
- Rice, for serving (optional)
- Vegan naan bread for serving (optional)
Instructions
- Heat the vegan butter in a medium saucepan over medium heat.
- Add the diced onion and minced garlic and ginger. Sauté for 5 minutes or until fragrant and lightly golden. Add the garam masala, cumin, chili powder and salt. Cook for another minute.
- Stir in the coconut milk, tomato paste and chickpeas. Bring to a low boil over medium-high heat, then reduce heat to low-medium and simmer covered for 20 to 25 minutes. Stir every few minutes to avoid sticking.
- Serve with rice and/or vegan naan bread and top with cilantro and a drizzle of lime juice if desired.
Notes
You can make this recipe with low-fat coconut milk, but it won't be as rich and creamy. I highly recommend using high-fat coconut milk to replace the missing yogurt and cream from butter chicken.
You can also make this recipe in the Instant Pot! Here's how you make it: Add all the ingredients to the Instant Pot and stir it all together. Turn on the soup setting (20 minutes) and let it cook. When it’s done cooking, release the steam using the quick release. Done! Serve with desired toppings.
This recipe is the vegan version from my Instant Pot vegetarian butter chickpea.